Author(s): Xiao Z, Hou X, Lyu X, Zhao JY, Xi L,
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Abstract OBJECTIVE: To enzymatically synthesize aroma acetoin fatty acid esters, useful as flavor and fragrance ingredients in foods. RESULTS: Immobilized Candida antarctica lipase B (CALB), performed significantly better than lipases from Rhizopus niveus and Candida rugosa in carrying out the esterification of acetoin and fatty acids. C4-C12 straight chain fatty acids were suitable acyl donors and CALB had a strong preference for longer straight chains up to ten carbon atoms. Higher temperatures, 40-60 °C, and higher acetoin/fatty acid molar ratios favored the conversion. The maximum yield of acetoin octanoate obtained was (51 ± 1) \% after 24 h reaction time in hexane with 0.25 M octanoic acid, 5:1 excess acetoin and an enzyme concentration of 6 g/mol fatty acid at 60 °C. The enzyme activity declined at a steady rate during reuse at 60 °C and after the 10th cycle, 65 \% of initial activity was still be retained. CONCLUSION: This is the first report of acetoin fatty acid ester synthesis by biological method and CALB has been shown to be effective for the lipase-catalyzed esterification of acetion and C4-C12 straight chain fatty acids.
This article was published in Biotechnol Lett
and referenced in Journal of Thermodynamics & Catalysis